Chicken Shawarma

I absolutely love chicken shawarmas! I love the taste of the chicken that has been slow cooked all day with a marinade and I love the white garlic sauce that you dip the pita bread in. We don’t get to go to my favorite Lebanese restaurant very often so I thought, “I can make it myself!”. So, on to Pinterest I went to look at recipes! I found a couple and combined them and this is what I came up with:

Combine all together in a zip-lock bag and marinade anywhere from 4-24 hours in the fridge. After it’s done marinating, you can grill it until cooked through. I used the leftovers from a baked chicken so I didn’t have to cook the chicken.

2) Place sesame seeds in work bowl of a food processor with olive oil. Process until smooth and paste as consistence slightly thinner than peanut butter, adding more oil if necessary. Store in an airtight container in refrigerator.

Garlic paste:

Mix it all in a food processor.

This is the finished product:

Ingredients

– 2 heads of garlic
– 1 tbs sea salt

– 1 cup olive oil
– 1/2 cup lemon juice

Directions:
1. separate all the garlic cloves & peel them.
2. blend the garlic & salt together until it’s a smooth, creamy paste. I used my smaller food processor for this.
3. alternate adding oil & lemon 1 tbs at a time. Add a tbs of olive oil first & then blend until it is completely combined. Then add a tbs of lemon juice & once again blend until completely combined. Once you’re about half way through the lemon & oil, you can start adding them 3tbs at a time. Once it’s all been added, you want to continue to blend until the mixture starts to thicken & take on a yogurt or mayo like consistency.
4. refrigerate until ready for use